Heat 1 1/2 tablespoons of oil in a large skillet over medium-high heat. Cook the meatballs in batches, adding more oil as necessary, until browned on all sides. Transfer the meatballs to the sauce and simmer until tender -- about 90 minutes.

Tips & Techniques

Sauce can be stored refrigerated for up to 3 days or frozen, in an airtight container, for up to 2 months.